Simone's Kitchen

Vindaloo – spicy curry

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It feels like it’s been forever since I last made this recipe. I was cooking up a storm together with my friend Esmee from the blog Es Factory and one of the dishes we were making was these pulled pork buns I showed you earlier. Insanely good ofcourse, but when you have to buy a piece of meat of 2,5 kilo you just know that is not going to fit in your fairly small slowcooker. Plus making 2,5 kilo of pulled pork might be a bit too much (or maybe not…lol) And Es being the queen of vindaloo suggested we make this with the other half of the meat.

And so we did! This is a brilliant recipe and works really well with the pork neck we used but if you don’t have that chicken thigh would work equally well. Don’t use chicken filet as that would become too dry here.

 

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Vindaloo - spicy curry
Prep Time
20 mins
Cook Time
2 hrs
 
Course: Curry
Servings: 4
Author: Esmee Scholte
Ingredients
  • 1 kilo of pork cut into cubes. Not soo small.
  • 7 cm piece of ginger cut into slices
  • 1 whole garlic so not one clove, but the whole thing. Peel all the separate cloves
  • 4 onions roughly chopped
  • 3 chili peppers roughly chopped. If you like spicy leave the seeds in, if not take them out
  • 2 tbsp of ground coriander
  • 1.5 tbsp of ground cumin
  • 1 tbsp of smoked paprika
  • 3 tsp cayenne pepper
  • 2 tsp garam masala
  • 2 tbsp fenegriek
  • 2 cubes of chicken stock
  • 2 cans of peeled tomatoes one can is 400 gr
  • 75 gr santen from a block
  • 150 ml apple vinegar
  • olive oil for baking
Instructions
  1. Make a chili paste combining the ginger, garlic, onion and the chilies. This is easiest in a stickblender. Add a bit of olive oil if needed to smooth it.
  2. Brown the meat in batches in a large pan in the olive oil.
  3. Add the curry paste and stir until it starts to smell really good. Add the coriander, cumin, paprika, cayenne and garam masala and bake this for a while too.
  4. Add the cans of tomato, the fenegriek and the stockcubes and stir again.
  5. Put the vinegar into the pan. Stir everything well and bring to the boil. Lower the heat and put the lid on the pan. Leave this to simmer for about 1,5 to 2 hrs or until the meat is tender.
  6. Add the coconut at the last minute and leave it to melt in the mixture.
  7. Serve with white rice

 

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4 comments

  1. I have never seen Santen. Could I substitute coconut cream? Also, what type of chili peppers did you use?
    Thanks

    • He Regan, Santen is basically a block of coconut cream so yes you can easily substitute it for coconut cream. The chili’s we used are the regular red ones. If you want things spicier use whatever chili you prefer!

  2. Is it fenegreek powder or leaves?

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